Title: Raisin Peanut Balls
Categories: Candies, 1941
Yield: 6 servings

1/2 c Peanut butter
1 c Raisins
1 tb Lemon juice
1/4 c Powdered sugar
1/2 c Shredded coconut
1/4 ts Salt
1/4 ts Cinnamon

Plump raisins by steaming. Drain and chop. Roll coconut into fine
pieces. Toast to a light brown in moderate oven (370 F). Mix peanut
butter, sugar, lemon juice, cinnamon, salt, and raisins. Blend
thoroughly. Shape into small balls. Roll in toasted coconut. The
Household Searchlight

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ZUPPA D’AGLIO – GARLIC SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Heads Garlic, Fresh
1/4 c Olive Oil
1 md Onion, Cut up up
2 Celery Ribs, Cut Up
1 c White Wine, Dry
1/4 c All-Purpose Flour
1 ga Chicken Stock
1 md Potato, Peeled And Cut Up
1 c Whipping Cream
10 Basil Leaves, Fresh,
– Chopped
5 Sprigs Thyme Leaves, Fresh
2 ts Salt
ts White Pepper
1/2 ts Tabasco
1 t Extra Virgin Olive Oil
2 Garlic Cloves, Sliced Very
– Thin, For Garnish

1. Cut two of the garlic heads in half across and
remove the papery outer skin. Put these cut side down
on a very hot surface – a griddle or black iron
skillet – until they’re black. Peel all the garlic
completely. 2. Heat the olive oil in a large saucepan
and saute the onions, celery, and the garlic until
lightly browned at the edges. Add the wine and bring
to a boil. 3. Sprinkle in the flour and stir the pot
thoroughly, but don’t let it brown. Add the chicken
stock, 1/2 gallon water, and the potato. Whisk about
the pot well and bring to a boil. Reduce to a rapid
simmer and cook for about an hour and 15 minutes. 4.
Strain out the solids from the soup, and puree them in
a blender or food processor, along with enough broth
to ease things along. Return the puree to the soup and
restore the boil. Add the whipping cream, basil,
thyme, salt, pepper and Tabasco. 5. Heat the extra
virgin olive oil in a skillet very hot. In it toast
the slivers of garlic until brown around the outside.
6 Ladle the soup into bowls and garnish with roasted
garlic slivers. Float a toasted, garlic-buttered slice
of French bread on top. Serves eight to twelve.
Suggested wine: Marinasco Chef Andrea Apuzzo writes of
this recipe in his book “La Cucina di Andrea’s”,
“Garlic wears many hats. Most people think of it in
its aggressive, green, aromatic, sharp form. But when
garlic is cooked slowly for a long time, it takes on a
sweet nuttiness that is every bit as interesting as
its more raw flavors. The sweet side of garlic is
exemplified by this soup.” Andrea’s Restaurant 3100
Nineteenth Street Metaire, Louisiana 70002

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BARCHETTA ENDIVIA BELGA E TALEGGIO (ENDIVE TALEGGIO BOATS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Belgian endive heads
1/2 lb Taleggio cheese — room temp
1/4 lb BC Smoked Salmon — thin slice
15 Prosciutto or bresaola
-cured beef slices
2 tb Fennel leaves — finely chop
2 tb Parsley — fresh, fine chop
1 tb Sun-dried tomatoes — pureed
313 ml Roasted peppers — cut in
-thin strips
Fresh ground black pepper
Extra virgin olive oil

Roasted peppers are available commercially in 313 mL jar (Unico brand)
Carefully remove endive leaves: rinse and dry carefully.
Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in
the (endive) “boat”. Remove the outer skin of the taleggio and leave half
the cheese for the second combination. Gently blend the cheese with the
fennel leaves. Drizzle a little extra virgin olive oil on the salmon and
grind a couple of turn of pepper. Place a spoonful of taleggio on top and
serve.
Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
Place a strip of roasted red pepper on top, drizzle with extra virgin olive
oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes
into the cheese. Place a spoonful on top of the “boat”(endive) and serve.
If unable to locate Taleggio cheese use goat’s cheese.
Takes 20 minutes to prepare

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Title: Grilled Pasta Salad
Categories: Salads
Yield: 4 servings

4 Zucchini and/or yellow
-squash, sliced
1 Spanish onion, cut into
-large chunks
1 pk Lipton Recipe Secrets
-Italian Herb with Tomato
-Soup Mix
1/4 c Olive or vegetable oil
8 oz Uncooked penne, cooked and
-drained
3/4 c Diced roasted red peppers
1/4 c Red wine vinegar, apple
-cider vinegar or white
-vinegar

On broiler pan, arrange zucchini and onion. Brush with Italian Herb
with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or
until golden and crisp-tender. In bowl, toss cooked pasta,
vegetables, roasted peppers and vinegar. Serve warm or at room
temperature. Makes about 4 main dish or 8 side dish servings.

Taste Tested Recipe from The Lipton Kitchens.

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MALFATTI CHEESE AND SPINACH DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Spinach
Salt
2 c Ricotta
2 Eggs
1 1/2 c Freshly grated parmesan
Pepper
Freshly grated nutmeg
Flour
6 tb Butter, melted

Wash the spinach and remove the stems. In a large pan with the lid
on, steam the leaves with a little salt in the water that clings to them,
turning them over, until they crumple. Strain and squeeze every bit of
water out with your hands: this is all-important and is the secret of
success (otherwise the dumplings would fall apart). Finely chop the leaves
Mash the ricotta and stir in the eggs, half the parmesan, salt,
pepper, nutmeg and spinach. Work very well, shape into balls the size of a
walnut and roll in flour.
Fill a large saucepan halfway with water, bring to the boil and very
carefully drop in the dumplings. Keep the water barely simmering until the
rise to the surface – they do so very quickly.
Lift them out very carefully with a slotted spoon and serve very hot
with melted butter and the remaining parmesan.

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Title: Creamy Mushroom Soup
Categories: Soups/stews, Beef
Yield: 2 servings

1/4 c Chopped Onion 1/2 ts Worcestershire Sauce
2 tb Snipped Parsley 1/8 ts Dry Mustard
1 tb Butter Or Margarine 1 x Dash Freshly Ground Pepper
1 1/2 c Fresh Sliced Mushrooms 2/3 c Water
1 1/2 ts Cornstarch 1/2 c Dairy Sour Cream
1 ts Instant Beef Bouillon 1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.
NOTE:
~—-
After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

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CHEF ANDREW BERMAN’S POTATO-HORSERADISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Leeks — white only, sliced
-fine
1 md Onion — diced
2 tb Butter
4 md Potatoes — peeled and diced
4 c Chicken stock
1 1/2 c Heavy cream
Salt and freshly ground
-pepper
ds Nutmeg
3 oz Prepared horseradish or to
-taste
—–GARNISH—–
1/4 lb Smoked salmon — julieened
1 tb Fresh dill — chopped
4 tb Pickled red cabbage
1 oz Sevruga caviar

In a soup pot, saute leeks and onion in butter for 3
minutes. Add potatoes and chicken stock. Bring to a
boil and simmer 20 minutes. Put through a sieve or
into a blender to puree, and add heavy cream. Season
with salt, pepper and nutmeg. Add horseradish and
stain the soup if desired. Chill in an ice bath and
refrigerate. Just prior to serving, ladle into bowls
and garnish with salmon, dill, pickled cabbage and
caviar.

Nutritional info per serving: 331 cal; 10g pro, 27g
carb, 22g fat (57%)

Source: Cafe des Artistes, Key West, Fl Miami Herald.
4/11/96

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POTAGE PARISIENNE, FROM “LA TOUR” RESTAURANT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups French
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Potato — raw diced
1/2 c Leek — potatoes {yellow
part
1/2 c Flour
1 c Heavy cream — { i use 1/2 cu
1 tb Onion — finely chopped
2 tb Butter
1 t Parsley — finely chopped
6 c Chicken stock
1 x Salt to taste

You have given me so many soup recipes, I thought you
might like this one. I use it as is or as a base for
Clam Chowder, Corn Chowder, or any soup that calls for
a cream base. Saute onions in butter until
transparent, add flour and mix well. Then add 3 cups
chicken stock, stir well and simmer slowly. In a
separate pot put the other 3 cups chicken stock,
potatoes, leek and bring to a boil. Let simmer for 20
minutes. Then mix both pots, add the cream and check
for seasoning {salt}. Top with parsley. Makes 6
servings. Nancy/Crockett CA/12:26 PM PDT FROM:
NANCY JACKSON (BMWN78B)

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Chicken Okra Soup

Recipe By : Aunt Bessie Mae Rainwater
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Remove the breast from a raw foul, and with the remaining chicken
make a chicken broth. Dice breast in small pieces. Put in vessel with
a chopped onion and a chopped green pepper and a small amount of
butter. Simmer until the onion is soft, then add the chicken broth, 2
peeled tomatoes, diced small, or some canned tomatoes, salt and
pepper to taste. Boil slowly for 1/2 hour then add 1 pound of okra
cut in pieces 3/4 or an inch in length,and cook until the okra is
soft. Add 1 teaspoon Worcestershire sauce and a cup of boiled rice
and serve with chopped parsley. If desired, a slice of ham may be cut
in small squares and added at the same time as the chicken breast.

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NASHVILLE FRIED BISCUITS

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt MILK
1/4 c SUGAR
2 2/3 pk DRY YEAST
1/2 c LARD OR SHORTENING
6 ts SALT
9 c FLOUR

ADD YEAST TO WARM WATER (1/2 CUP). ADD OTHER
INGREDIENTS AND LET DOUGH RISE. WORK INTO BISCUITS AND
DROP INTO HOT FAT. RECIPE WILL MAKE ABOUT SIX DOZEN
BISCUITS. THEY CAN BE FROZEN AND STORED. WHEN YOU WORK
THEM UP DON’T LET THEM RISE TO MUCH. THE FAT SHOULD BE
SLIGHTLY HIGHER THAN 350 F. IF FAT IS TO HOT THE
BISCUITS WILL BE SOGGY IN THE CENTER. THE BISCUITS
WILL BE SOGGY IN THE CENTER.

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